Ultrasound-assisted food-grade double emulsion system for vitamin E and omega-3

  • Yuqing Zhang
  • Minfang Luo
  • B. Dave Oomah
  • Farah Hosseinian
Keywords: Double emulsion, Ultrasound, Encapsulation, Antioxidation, Food supplements


Double emulsions are widely employed to encapsulate oxygen sensitive compounds. Low-frequency ultrasound (20 kHz) was used to design a novel food-grade O/W/O double emulsion delivery system with TFE (tannins-free extracts) and 1% psyllium husk.  Three and nine distinct formulations were created to form single and double emulsions, respectively. The optimal formulation was 81% sunflower oil and 19% psyllium husk (1% concentration) for double emulsion. The additional TFE delayed lipid oxidation in the emulsion, as indicated by the oxygen radical absorbance capacity (ORAC) values. Microstructural evaluation of the TEF double emulsion used optical microscopy and scanning electron microscopy (SEM). The TEF double emulsion showed a zeta-potential of 23.25(mV) ±3.465. The feasibility of TFE double emulsion delivery system was investigated by encapsulating vitamin E (α-tocopherol) and omega-3 fatty acids. The ORAC values of the TFE double emulsions containing omega-3 or vitamin E were 371.06±15.31 and 378.32±11.23 μM Trolox/g, respectively, and remained stable after 30 days of storage.


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How to Cite
Zhang, Y., Luo, M., Oomah, B. D., & Hosseinian, F. (2024). Ultrasound-assisted food-grade double emulsion system for vitamin E and omega-3. Journal of Food Bioactives, 26. https://doi.org/10.31665/JFB.2024.18379
Original Research